St Patrick’s Day Spinach Pancakes and a Fried Egg

Could you serve these Spinach Pancakes and a Fried Egg for St. Patrick’s Day breakfast?

We are taking a sweet meal and turning it into something savory. You need a stand mixer to make this dish and a large nonstick skillet. Serves 4 (2 Pancakes each)

Ingredients:

1 cup whole milk
1 large egg
1 cup flour
1 cup frozen spinach, thawed and squeezed dry
1/3 cup dried chopped chives
1 teaspoon baking powder
Salt and pepper, to taste
1 cup Cheddar cheese, grated/shredded
1-2 tablespoons butter

Toppings:
4 Fried eggs
Chopped chives
Corn beef hash, optional
Bacon crumbles, optional
Fresh parsley, chopped, optional

Directions:

In your stand mixer bowl add the milk, egg, spinach, flour, baking powder and chives. Salt and pepper, to taste. Blend and scrape the sides when necessary until well combined and a bright green color.  Pour into a bowl and add the cheese.

In a large nonstick skillet add 1 tablespoon butter and scoop out some batter. Spread it out with the back of the ladle. Then add 2 more ladles, but keep pancakes separate. When the pancake starts to bubble and crispy on the edge flip over. About 2-3 minutes on each side. When done set aside. Cover with foil to retain heat. Repeat until all batter is used. You should get 8 pancakes. Top with a fried egg, some chives for garnish and any other topping of your choice. Serve. Yum Yum!